Mark Bittman’s recipe as executed by Fork in the Road baker Gretchen Van Dyk: the matzoh turned out nicely brown, crisp, and utterly delicious.
A couple days ago, Mark Bittman published a recipe for matzoh in the Times inspired by a Sardinian flatbread. The secret ingredient? Olive oil, which is allowed under dietary laws. Though not usually used in matzoh, it is an ingredient with an extensive Middle Eastern pedigree, and one entirely within the spirit of the holiday. And it turns matzohs from dry and cardboard-y to wonderfully edible.
Here is a video version of the easy-to-make recipe: